Piccata with beetroot spaghetti

Total time: 35m
Preparation Time: 35m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 941 Kcal, 60g Protein, 72g Carbohydrates, 44g Fat


  • To cook the spaghetti
  • salted water, boiling
  • 350 g spaghetti
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 250 g boiled, diced beetroot
  • salt and pepper to taste
  • Toast the pumpkin seeds.
  • 30 g pumpkin seeds
  • Piccata
  • 80 g Sbrinz
  • 4 eggs
  • 80 g flaked almonds
  • 3 tbsp white flour
  • 0.5 tsp salt
  • 8 pork cutlets (e.g. loin, approx. 60 g each)
  • clarified butter for frying
  • a little cress

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  • To cook the spaghetti

    Cook the spaghetti in salted water until al dente, set aside 200 ml of the cooking water, drain the spaghetti.
  • Puree the beetroot along with the cooking water, vinegar and oil.
  • Mix the spaghetti with the beetroot puree, season, cover and set aside.
  • Toast the pumpkin seeds.

    Toast the pumpkin seeds in a frying pan without adding any oil, set aside.
  • Piccata

    Mix the eggs and Sbrinz, stir in the almonds.
  • Salt the meat, toss in the flour and then in the cheese mixture.
  • Heat a little clarified butter in a non-stick frying pan. Fry the meat in batches over a medium heat for approx. 2 mins. on each side, keep warm. Plate up the spaghetti and piccata, sprinkle with the cress and pumpkin seeds.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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